Program Learning Outcomes: Nutrition and Dietetics

1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
3. Apply critical thinking skills.
4. Demonstrate effective and professional oral and written communication and documentation.
5. Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
6. Assess the impact of a public policy position on the nutrition and dietetics profession.
7. Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
8. Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
9. Demonstrate cultural humility, an awareness of personal biases, and an understanding of cultural differences, diversity, equity, and inclusion.
10. Describe contributing factors to health equity in nutrition and dietetics including structural bias, social inequities, health disparities, and discrimination.
11. Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
12. Defend a position on issues impacting the nutrition and dietetics profession.
13. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and monitor the effectiveness of these interventions.
14. Develop an educational session or program/educational strategy for a target population.
15. Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
16. Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
17. Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
18. Apply management theories to the development of programs or services.
19. Evaluate a budget/financial management plan and interpret financial data.
20. Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
21. Apply the principles of human resource management to different situations.
22. Apply safety and sanitation principles related to food, personnel and consumers.
23. Explain the processes involved in delivering quality food and nutrition services.
24. Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.